These little jellies use agar agar, and are thus vegan. The juicy lychees are encased in the set coconut water and are refreshing on a warm day.
- 560 g can lychees in syrup
- 500 ml (2 cups) unsweetened coconut water, approximately
- 2 tbsp sugar (optional)
- 3 tsp (6 g) agar agar powder (or substitute 12 g agar agar threads)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes
- Strain the lychees from the can and reserve the syrup. Combine the syrup and coconut water to make 750 ml of liquid. Taste the liquid and adjust the sweetness to your taste with the sugar if needed. Divide the lychees among 20 bite-sized silicone moulds or whatever moulds you have on hand.
- Combine the liquid with the agar agar powder in a small saucepan and bring to a simmer. Whisking continuously, simmer for about 4 minutes, then pour the mixture into the moulds with the lychees.
- Refrigerate for 30 minutes or until set. Turn out the jellies and serve.
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Photography by Adam Liaw.